These are the best Almond Flour Brownies you will ever make. They are so rich and decadent, that it’s hard to believe they are naturally gluten-free and made without white flour! My family agrees that they are better than a box mix.
Ingredients You’ll Need
All you need is 8 simple ingredients to make these almond flour brownies, and you probably already have on hand.
Here are the basics you’ll need:
- Almond flour (blanched works best!)
- Coconut sugar (gives the brownies a “chewy” texture)
- Eggs (see vegan notes below)
- Raw cacao powder, or cocoa powder
Pro Tip: Use room temperature eggs, when possible, so that the melted coconut oil won’t harden when it touches cold eggs from the fridge. I never remember to leave eggs out on my counter ahead of time, so I’ll usually let them sit in a bowl of hot tap water for 10 minutes while I measure out everything else, to help remove the chill.
How to Make Almond Flour Brownies
Since we’re working with almond flour, there’s no need to separate “dry” and “wet” ingredients– just stir them all together in one bowl, and make sure you press out any lumps! You can’t over-mix gluten-free brownie batter.
This brownie batter will be thicker than regular brownie batter. Don’t be alarmed! It may look like it’s too dry when you start to mix it together, but be patient and keep stirring.
Once the batter looks thick and uniform, fold in the chocolate chips.
Transfer the brownie batter to a square baking dish lined with parchment paper. I like to spray the pan with oil first, so the parchment paper will stick in place. It helps tremendously as you try to spread the brownie batter in the pan later.
Remember, this brownie batter is THICK, so you won’t be able to pour the batter into the pan. It’s more like a sticky play-doh, so you’ll have to use a spatula to press it into the bottom of the pan. Sprinkle a few extra chocolate chips on top, if you’d like to.
Bake at 350ºF for 25 to 30 minutes. For extra-gooey, brownie middles, you can pull the brownies out at 22 to 25 minutes, while the center is still slightly jiggly.
By 30 minutes, the center shouldn’t jiggle anymore, so be sure to pull them out of the oven by then so they don’t burn. Almond flour brownies need to cool completely before you slice them, as they are very fragile while they are still hot.
Don’t be surprised if the brownies slightly stick to your knife as you cut them into squares. They are very fudgy! I like to taste-test as I go. (For quality-control, of course.)
Serve these brownies at room temperature, or cold from the fridge. They are delicious either way, but are slightly chewier when chilled.
How Do You Make Almond Flour?
Almond flour is a fancy name for finely ground almonds. In this case, we’re using blanched almond flour, which is made from blanched almonds (so their brown skins have been removed) that have been very finely ground into a powdery consistency. I have a tutorial on how to make almond flour, if you want to try making it at home!
I haven’t tested this recipe with almond meal yet, which is ground almonds that include the skin. In my experience, almond meal tends to produce more cake-like results, while blanched almond flour produces more crisp & buttery results with baking. So, I recommend trying these brownies as written using the blanched version, but I’m sure that almond meal will still produce a delicious result, with a slightly different texture.
Almond flour vs. Regular Flour
If you’re wondering about how to substitute regular flour for almond flour, I would recommend first looking up a recipe for the exact flour that you want to use. Almond flour has a lot more fat and protein compared to white flour, so I typically use a little more almond flour and less oil when trying to alter a traditional recipe.
Try one of the other brownie recipes listed below if you need to use a different type of flour!
More Healthy Brownie Recipes
I have lots of gluten-free brownie recipes on my website already, so you might want to check them out if you have other ingredients that you’d like to use up.
- Flourless Black Bean Brownies
- Sweet Potato Brownies (uses Gluten-free flour blend)
- Avocado Brownies (uses almond butter)
- Instant Pot Brownies (uses almond butter)
- Gluten-Free Vegan Brownies (uses gluten-free flour blend)
- No-Bake Brownies (date sweetened)
- Date Brownies
- Chewy Vegan & Paleo Brownies (uses almond meal is egg-free)
- Almond Pulp Brownies (uses leftover almond pulp from making almond milk)
Almond Flour Brownies
- 1 cup blanched almond flour (110 grams)
- 1 cup coconut sugar (166 grams; or other granulated sugar)
- 1/3 cup raw cacao powder (32 grams)
- 2 large eggs (107 grams; at room temperature)
- 3 tablespoons melted coconut oil (39 grams; or butter)
- 1 teaspoon vanilla extract (5 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/4 teaspoon fine sea salt (2 grams)
- 1/3 cup mini chocolate chips (92 grams; optional)
- Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place.) In a large bowl, combine the almond flour, coconut sugar, cacao, eggs, oil, baking soda, vanilla, and salt, and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
- Reserve 2 tablespoons of chocolate chips to sprinkle over the top, then fold the rest of them into the batter. Transfer the batter to the prepared 8-inch pan, then use a spatula (or use wet hands) to press the batter evenly into the bottom of the pan. It's okay if it's not perfectly smooth, because the batter will spread as it cooks. Sprinkle the reserved chocolate chips over the top.
- Bake at 350ºF until the edges of the brownies look dry and the center of the pan doesn't jiggle too much, about 25 to 30 minutes. It's normal for the brownies to puff up slightly in the oven, and then deflate slightly as they cool. (For brownies with a more gooey middle, pull them out of the oven when the center jiggles slightly, after 22 to 25 minutes.)
- Let the brownies cool for 1 to 2 hours before slicing them into 16 squares. They probably won't last long before they are all eaten, but I recommend storing these in an airtight container in the fridge for the best shelf life. They should last in the fridge for up to 5 days, if you don't eat them all by then.
More Almond Flour Recipes
Need more ways to use up your almond flour? Here are some of my favorite recipes!
- Almond Flour Waffles
- Almond Flour Chocolate Chip Cookies
- Almond Flour Blueberry Muffins
- Almond Flour Pancakes
- Almond Flour Banana Bread
If you try these brownies, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.
Reader Feedback: What’s your favorite dessert recipe? Feel free to share links in the comments below!